dehydrated white garlic garlic flakes dehydrated vegetables

Dehydrated garlic is very popular in food seasoning and food ingredient. Dehydrated garlic flakes are the basic stage of dehydrated garlic, then the flakes can be made to garlic granules and garlic powder. To make dehydrated garlic flakes, follow these steps:

1. Start by peeling the garlic cloves. You can do this by placing the flat side of a knife on top of a garlic clove and pressing down firmly until the skin breaks. Then, remove the skin.

2. Once all the cloves are peeled, slice them into thin, even slices. You can use a sharp knife or a mandoline slicer for this step.

3. Lay the garlic slices in a single layer on a dehydrator tray. Make sure to leave some space between the slices to allow for proper airflow.

4. Set your dehydrator to a low temperature, around 115°F (46°C). This low heat will slowly remove the moisture from the garlic without cooking it.

5. Leave the garlic slices in the dehydrator for about 6 to 8 hours, or until they are completely dry and brittle. The drying time may vary depending on the thickness of the slices and the humidity in your environment.

6. Once the garlic slices are fully dehydrated, remove them from the dehydrator and let them cool down completely.

7. Once cooled, transfer the garlic slices to a clean, dry blender or food processor. Pulse them a few times until they break down into small flakes. Be careful not to over-blend, as you want to achieve a coarse texture, not a powder.

8. Store the dehydrated garlic flakes in an airtight container in a cool, dark place. They should stay fresh for several months.

Note: If you don't have a dehydrator, you can also dry the garlic slices in an oven. Preheat your oven to the lowest temperature (usually around 170°F or 75°C), and place the garlic slices on a baking sheet lined with parchment paper. Leave the oven door slightly ajar to allow moisture to escape. Check on the garlic slices regularly and remove them when they are completely dry.